All about Ice Cream

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i want tom ake some ice cream, but i haven’t got any fancy ice cream making machines.

also, i don’t wanna do that science class experiment with salt and milk and shaking. that brings back awful memories.

so does anyone know anything i can do?!

i am willing to settle for frozen yogurt, too.

a zillion thank you-s in advance!

Tangy Lemon Ice Cream (no ice cream maker required)

2 lemons
1 c. heavy whipping cream
1/2 c. sugar
1 T. lemon zest

Squeeze lemons and measure 1/4 cup juice. Add remaining ingredients.

Beat on mixer on high speed until soft peaks form when beaters are lifted.

Freeze in airtight container for at least 2 hours until hard.

Garnish servings with thin strips of lemon peel, if desired.

Serves 4-6

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I’m making ice-cream and i don’t have an ice-cream maker. Can i make ice-cream without an ice-cream maker?

Can i make it from scratch?
Tell me how give me a discription.
i’m using this plastic bowl will it still form ice cream?

Rhubarb Crumble Ice Cream
Serving Size : 1 Preparation Time :0:00
Categories : Ice Cream

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–For The Ice-Cream—–
1 Lb Rhubarb — trimmed
15 Fl.Oz Whipping Cream
8 Oz Sugar
1 Tablespoon Lemon Juice
—–For The Crumble—–
3 Oz White Flour
2 Oz Butter
2 Oz Light Brown Muscovado Sugar
1/2 Teaspoon Ground Ginger

You will also need a shallow, 11 x 7-inch baking tin,
a large, shallow baking dish,
and a 3.5 pint (2 litre) polythene freezer box
8 x 8 inches x 2.5 inches deep (20 x 20cm x 6cm deep).

Pre-heat the oven to gas mark 5, 375F (190C).

First of all make the crumble by combining all the
ingredients together in a bowl and using your hands to rub
the butter into the flour so that the mixture comes
together to form small, pea-sized balls of dough (rather
as if someone had made a half-hearted attempt to make
breadcrumbs from very fresh bread!). Now sprinkle this
evenly into the baking tin and leave on one side.

Now cut the rhubarb into half-inch (1cm) lengths and place
them in a large, shallow baking dish along with the sugar
and the lemon juice. Place the dish on a lower shelf in
the pre-heated oven and the tin containing the crumble
mixture on the shelf above. The crumble needs to be baked
for 10 minutes, then remove it from the oven and leave to
cool. The rhubarb may need a further 15-20 minutes’ cooking
before it is completely tender: when it’s cooked, take it
out and leave it to cool a little before pouring it into a
food processor or blender. Process until you have a smooth
puree, then pour it into a measuring jug, cover, and
transfer to the fridge to chill.

Before making the ice cream, use your hands to break up
the cooled crumble and restore it to small, pea-sized
pieces (if they’re too big, the pieces are unwieldy to eat
in the ice cream; if they’re too small, they disappear).
Next stir the cream into the rhubarb puree, pour into an
ice-cream maker and churn until the mixture has the
consistency of softly whipped cream. Quickly spoon it into
the polythene freezer box and stir in the crumble pieces.
Put the lid on, then freeze for a minimum of 2 hours or
until the ice cream is firm enough to serve.
————————————————————
To make without an ice-cream maker,
———————————————————–
freeze the mixture
(without the crumble) in the box for 3-4 hours, then whisk
and return to the freezer. Re-freeze for a further 2 hours
then whisk again and stir in the crumble before the final
freezing.

If frozen solid, the ice cream will need to be transferred
to the fridge for about 25 minutes before serving, to allow
it to become soft enough to scoop.

NOTES : Makes 2 pints (1.2 litres)
If you like rhubarb crumble, this tastes *exactly* like
that - but it’s an ice-cream! Wonderful!
000000000000000000000000000000000000000000000000000000

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I was hoping somebody could give me a recipe for how to use chocolate Angel Delight to make ice cream or something similar.
I remember doing this when I was a kid but I can’t seem to find a recipe anywhere on the internet for it and am starting to think I have imagined this memory!
Is it as simple as just making it the normal way, into mousse, and then freezing it to make it set?? Please help!
TO CLARIFY:

I am talking about Angel Delight which is the brand name of a chocolate flavour dessert mix which can be whipped into a mousse, NOT an actual cake as seems to be referred to in the answers so far.

I found a strawberry version, but no chocolate. You should be able to adapt from here.

Ice Cream Delight

1 angel food bundt cake
1/2 gallon strawberry ice cream
1 cup of strawberries
whipped cream

Place the angel food cake on a flat surface (a chilled plate works best). Using an icing knife, spread a thick layer of ice cream over the whole cake, including the sides. Before the ice cream melts, stick half of the starwberry pieces into the ice cream.

Next arrange strawberries with a fun design such as the kid’s birthday or age. Freeze until ice cream hardens slightly.

Put a swirl of whipped cream on top after you take it out of the freezer. Serve immediately.

As to making ice cream , you could try just tearing the cake into pieces, but I don’t know how well it would hold up in the ice cream freezer if you’re looking to still find chunks of the cake throughout the ice cream.

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Maybe even if the method would involve an lot of stirring. We used to have an old style machine which was a deep pot within a deep pot. And the space in between we put rock salt or dry ice or something. Then we took turns cranking a thing. Can you fashion something from items normally found in a kitchen?

Liquid Nitrogen

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i don’t have any more of the mix to make the ice cream. i was wondering if anyone had a way to make the ice cream without the mix.

try this recipe, it’s a good one

2 cups COLD heavy whipping cream
2 cups COLD skim milk
3/4 cup white sugar
2 tablespoons vanilla extract
combine the heavy cream and skim milk in a large bowl; whisk in the sugar till blended. whisk in the vanilla, and pour it into the maker.

if you go to the recipe site you can scale down the servings to the appropriate size for your maker.

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what r all ingriendents to make ice cream?

homemade frosty’s

half gallon chocolate milk
1 can eaglebrand milk
1 8 oz. thawed cool whip

combine chocolate milk and eaglebrand milk then gentley fold in thawed cool whip until mixed smoothly…pour mixture into an electric freezer and freeze as normal…this taste so yummy but i usually have to double my recipe because i always share when i make this yummy treat!

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im 15 and my science class just made some ice cream that took like fifteeen minutes to make. all we did was shake it really hard and it turned out great. but now i want to do it at home and i forgot if we used eggs or not. im pretty sure we didnt.
i know wat we need but i forgot how much cream and rock salt we used. i just got back from the store and my mom and i got milk, cream, and rock salt.

I’m sure there’s a recipe for coffee-can-ice cream on the web.

If you don’t want to fool with eggs, or you don’t have a recipe, just add some half and half to prepared jello instant pudding mix and use that for your ice cream base. My kids used to make this often when they were little.

Hint: you can add some chocolate chips, nuts, red hots, chopped strawberries or pineapple (whatever you like).

Edit: after reading additional details…you don’t need eggs if you are just using the cream with a little milk or half and half.

And while I’m thinking about this, we sometimes added a little milk to fruited yogurt and froze that. Boy was it yummy–our favorite was strawberry/banana yogurt with more strawberries.

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Please Help me with my maths!! Davids recipe says that he needs two thirds of a cup of milk for some ice cream for four people.How much milk does david need if he wants to make ice cream for eight people?

kfaulk is right. this is how you do it: 2/3 X 2 = 4/3. you multiply by 2 because you have to double the recipe. 4/3 is an improper fraction so you have to divide the numerator (4) by the denominator (3). you get 1 with 1 left over (numerator) and you keep the same denominator. 1 1/3. good luck with math class.

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